Chicken Kabsa Recipe
Kabsa is widely recognized as the national dish of Saudi Arabia, but is eaten across the Middle East.
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Servings: 6 people
Calories: 724kcal
Ingredients
- 6 Chicken Thighs/Legs
- 2 tbsp Vegetable Oil
- 2 Cloves whole
- ⅛ tsp Nutmeg
- ⅛ tsp Cumin
- ⅛ tsp Coriander
- ½ tsp Saffron
- ¼ tsp Cardamom
- ½ tsp Cinnamon
- ½ tsp Allspice
- ¼ tsp White Pepper
- ½ tsp Dried Lime Powder
- 2½ tsp Salt
- ¼ cup Butter
- 1 Onion diced
- 6 Garlic Cloves minced
- ¼ cup Tomato Paste
- 1 can Diced Tomatoes
- 2½ cups Basmati Rice
- 5 cups Chicken Broth
- ¼ cup Raisins
- ¼ cup Slivered Almonds
- Pinch Black Pepper
Instructions
- Preheat oven to 400ºF (200ºC).
- Place chicken pieces in a bowl, using your hands rub chicken with vegetable oil until well covered. Place on a try and bake for 30 minutes.
- Mix all spices and salt in a small bowl.
- Rinse the rice in a sieve with running water until water runs clear.
- Meanwhile melt butter in a pan, saute onions, and garlic until translucent and soft. Add diced tomatoes, and tomato paste. Create sauce.
- Add the chicken and stir until well coated with the tomato sauce.
- Add rice and spices. Mix well.
- Add chicken broth, and bring to a boil.
- Reduce heat to a simmer. Cover loosely, leaving a gap for steam to escape.
- Cook for roughly 20 minutes until you have cooked the rice.
- Toast slivered almonds in a pan over medium high heat until browned.
- Spoon rice onto a serving dish placing the chicken pieces on top. Sprinkle with browned almonds, raisins, and a pinch of black pepper.
- Add more salt and pepper to taste.
Video
Nutrition
Calories: 724kcal | Carbohydrates: 77g | Protein: 27g | Fat: 34g | Saturated Fat: 14g | Cholesterol: 131mg | Sodium: 2032mg | Potassium: 837mg | Fiber: 4g | Sugar: 4g | Vitamin A: 571IU | Vitamin C: 25mg | Calcium: 95mg | Iron: 3mg